Turkey, Gluten Free Stuffing, Green Beans, Mashed Potatoes and Gluten Free Gravy

Because let's face it...I'm thankful in September, too. The weather has finally dipped down into fall temperatures and suddenly, I'm craving turkey. Well, to be completely honest, I was craving the STUFFING and GRAVY, but usually those accompany the turkey meal.
So, I wake up and toss together a feast for our Saturday (and plenty of left overs to feed us all week!)

The turkey: I don't do anything fancy. I just follow directions, keep it covered for most of the cooking time, and so far I haven't had any bad turkeys. I do tend to pick 20lb + birds, and then I invite as many people as I can to help us eat that much food!

The stuffing: This time, I whipped up a batch of Breads From Anna dairy free, gluten free, soy free bread mix. I truly love Anna's mixes. Now that I am feeling the fall, I will begin baking again! So, the bread...you can add all your stuffing spices to your bread (Or buy Anna's herb mix), but I wanted some plain slices, so I didn't do that. Instead, I chopped up the loaf (all but four slices) into large cubes.
In a pan on the stove, I sauteed some earth balance butter with

• 1 chopped small onion
• 5 chopped stalks of celery
• 1 tsp sage (ground)
• 1/2 tsp rosemary
• 1/2 tsp thyme
• 1 tablespoon parsley
• 1/4 cup chicken stock - gluten free

I cooked these on low heat, covered, until tender. Add this to the

• cubed gluten free bread and mix around with hands.
• Add more chicken stock to moisten. (aprox 1/2 - 3/4 cup)

This time I stuffed the bird, which added at least an hour to the cook time. If you have time, go for it, but if you find yourself impatient (as I typically am) cook the stuffing on the stovetop or bake it side by side with the bird (keep the stuffing covered).

If you like your turkey golden, take the lid off for the last 30-45 minutes of cooking.

The green beans: in a pan on the stove sautee at low heat

• 1/2 onion, chopped
• 3 cloves garlic, pressed
• 1/2 tsp basil
• 1/2 tsp oregano
• 1/3 cup olive oil
• 4-5 cups green beans

You can start these early, while the turkey is cooking, and just cook them low and slow. Turn heat off when they are finished, and let them sit, covered, on the stove. Warm a bit just before serving if needed.

The mashed potatoes: Not too much to say about this. Cook potatoes in boiling water, peel them if you like, or leave the cleaned skins on if you like. Mash them up well and add rice milk, salt, and earth balance butter to taste.

The gravy: As SOON as your turkey is done, carefully remove it form the pan and get started on gravy. In a small dish mix together

• 1/4 cup corn starch or rice flour (white)
• 1/4 cup water

Put your turkey roaster pan over the stove burners on medium heat (this is assuming your pan is meant to be put over open flame!). Add some of the cornstarch mixture and whisk your turkey juices until they begin to thicken. Add more cornstarch/water mixture as needed. You want to bring this to a boil in order to thicken quickly and easily. As soon as it is to your liking, pour it into your gravy boat and go eat!

Carving the turkey: I highly recommend you watch this short video on how to carve the turkey. It's very effective and easy, plus it makes clean up a breeze!



And it wouldn't be Thanksgiving without the pumpkin pie!

Just Click Here for the recipe to make a traditional pumpkin pie that is gluten free and dairy free, too!

Now, enjoy and look forward to many wonderful foods you can create with the leftovers!

Gluten Free Dairy Free Pumpkin Pie - Easy traditional method

Ok, so if you've been following my favorites, you know I LOVE Rachel's recipe for crustless squash pie.(scroll down that link to Squash Pudding Pie recipe - you won't regret it!)
For a quick, easy, and totally normal "Pumpkin Pie", here is a recipe that will make it too easy to refuse.

Start with your favorite gluten free pie crust mix.  The one I used (pictured) is Breads From Anna (Now just "from Anna") found here.
Other gluten free pie crust mixes work well, such as gluten free pantry or a graham cracker crumble made from gluten free gingersnaps. I love Anna's mixes because she utilizes healthy ingredients that incorporate whole grains and a variety of beans, millet, chia and natural sweeteners.
I mixed the pie crust with oil and water and 1/2 tsp of apple cider vinegar, then pressed it into a 9" pie pan. I pre baked it at 425 for aprox 10 minutes, or until it began to look a bit cooked (not browning at all).
While that was pre baking, I mixed a 30oz can of Libby's Pumpkin Pie mix with the recommended egg called for on the can. Instead of 2/3 cup of evaporated milk, I used 2/3 a cup of coconut milk. I added 2 teaspoons of tapioca starch and mixed the ingredients, then poured them into the pie dish and baked.  Following the directions on the can, I baked 15 minutes at 425 degrees F, then lowered it to 350 where I baked it for one hour.
The result? Delightful.
I love pumpkin pie, and this is as simple as it comes. While I still prefer the crustless squash pudding pie recipe made with roasted butternut squash, this quick recipe comes in handy for holiday visiting on short notice.
Need more recipes to help create a fantastic Thanksgiving meal? Follow this link for my gluten free stuffing recipe as well as instructions for the turkey and gravy. 
Enjoy!